These Quick No‑Bake Salted Caramel Pretzel Bars are everything I love about a fast, fuss-free dessert. They bring together crunchy pretzels, a smooth and gooey peanut butter caramel, and a rich chocolate topping—all without turning on the oven. This is the kind of treat I reach for when I want something decadent and sweet, but don’t have time to bake.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups pretzel sticks
1 cup creamy peanut butter
1 cup light brown sugar, packed
½ cup unsalted butter
1 teaspoon vanilla extract
1 cup semi‑sweet chocolate chips
¼ teaspoon sea salt
Directions
I start by lining an 8×8-inch baking dish with parchment paper, leaving some overhang so I can pull the bars out easily once they’re set.
I crush the pretzel sticks in a mixing bowl—just enough to break them up, but I keep some chunks for texture.
In a saucepan over medium heat, I combine the peanut butter, brown sugar, and butter. I stir it for about 3–5 minutes until everything is melted and smooth.
Off the heat, I stir in the vanilla extract.
I pour that caramel mixture over the pretzels and stir until every bit is coated.
Then I press the mixture into the prepared dish, packing it in firmly to get a nice even layer.
I melt the chocolate chips in the microwave in 30-second bursts, stirring until smooth.
I pour the melted chocolate over the top and spread it evenly.
A sprinkle of sea salt over the chocolate is the perfect finishing touch.
I refrigerate the bars for at least an hour, until the chocolate is firm.
Once set, I lift them out using the parchment, slice them into squares, and they’re ready to serve.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 bars
Calories: 180 kcal per bar
Variations
I sometimes swap the peanut butter for almond or cashew butter for a different flavor.
For a crunchier base, I use whole mini pretzels instead of crushed sticks.
I’ve made these with dark chocolate chips for a deeper cocoa flavor.
A drizzle of melted white chocolate on top adds a festive touch during the holidays.
For an extra layer of indulgence, I press in some mini marshmallows before adding the chocolate.
Storage/Reheating
I keep these bars in an airtight container in the fridge, where they stay fresh for up to a week. They also freeze well—I wrap them individually and store them in a freezer-safe bag for up to two months. When I want one, I just let it sit at room temperature for 10–15 minutes. There’s no need to reheat, and I actually like them a little chilled for that extra snap from the chocolate.
FAQs
How do I keep the chocolate layer from cracking when slicing?
I let the bars sit at room temperature for about 10 minutes after taking them out of the fridge. That softens the chocolate just enough to cut clean slices without cracking.
Can I make these gluten-free?
Yes, I just make sure to use gluten-free pretzels. Everything else in the recipe is naturally gluten-free.
What’s the best way to crush the pretzels?
I place them in a zip-top bag and gently crush them with a rolling pin. I don’t overdo it—I like some bigger pieces for texture.
Can I use natural peanut butter?
I’ve tried both, but I get the best texture with regular creamy peanut butter. Natural varieties can be a bit oily and may not set as firmly.
Can I double the recipe?
Definitely. I double the ingredients and use a 9x13-inch pan instead. Just be sure to press everything down firmly and allow extra chilling time.
Conclusion
These Quick No‑Bake Salted Caramel Pretzel Bars are one of my favorite easy desserts. They’re sweet, salty, crunchy, and chocolatey—everything I crave in a homemade treat. I love how quickly I can put them together and how crowd-pleasing they always are. Whether I’m prepping for a party or just need a quick bite of something sweet, this recipe never lets me down.
📖 Recipe:
Quick No‑Bake Salted Caramel Pretzel Bars
- Total Time: 1 hour 20 minutes
- Yield: 16 bars
- Diet: Gluten Free
Description
Quick and easy no-bake salted caramel pretzel bars with a crunchy base, gooey peanut butter caramel, and rich chocolate topping. Perfect for a sweet treat without the oven.
Ingredients
2 cups pretzel sticks
1 cup creamy peanut butter
1 cup light brown sugar, packed
½ cup unsalted butter
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
¼ teaspoon sea salt
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
- Crush the pretzel sticks in a mixing bowl, leaving some chunks for texture.
- In a saucepan over medium heat, combine peanut butter, brown sugar, and butter. Stir for 3–5 minutes until smooth and melted.
- Remove from heat and stir in vanilla extract.
- Pour caramel mixture over the crushed pretzels and stir until well coated.
- Press the mixture firmly into the prepared dish to form an even layer.
- Melt chocolate chips in the microwave in 30-second bursts, stirring until smooth.
- Pour melted chocolate over the bars and spread evenly.
- Sprinkle sea salt over the chocolate layer.
- Refrigerate for at least 1 hour until chocolate is set.
- Lift the bars out using parchment paper, slice into squares, and serve.
Notes
Use almond or cashew butter for a flavor variation.
Whole mini pretzels create a crunchier base.
Dark chocolate chips add a deeper cocoa flavor.
A drizzle of white chocolate makes a festive topping.
Mini marshmallows can be added before the chocolate layer for extra indulgence.
Bars can be stored in the fridge for up to a week or frozen for up to two months.
Let bars sit at room temperature for 10 minutes before slicing to avoid cracking the chocolate.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
